Preparation of Risotto with Octopus and its Broth

• I love handling the raw materials I choose for my dishes. In this case, the octopuses arrived still alive.

  I understand this is impossible for everyone, but don’t worry, octopuses don’t have blood, so frozen ones will do just fine.

  

• Clean the octopus, bring the water to a boil, add a cork stopper, a pinch of salt, but not too much, about half a teaspoon.

  Once it boils, dip the octopus up and down 6/7 times to curl the tentacles, then leave it in.

  

• Cook for 15 minutes, not completely.

• After the time has passed, place it on a cutting board and detach the tentacles one by one with a knife, then cut each one in half, leaving the thinner end whole, and the thicker part into pieces.

  Do not discard the cooking water.

  

• In a non-stick pan, put 2 tablespoons of oil, half the chopped onion, and fry over high heat, then add the octopus pieces except for the end part, which you will set aside.

  

• Sauté the octopus over low heat for 2 minutes, then deglaze with half the wine.

  Let all the alcohol evaporate.

  

• Now add the tomato sauce and rinse the bottle with a ladle of octopus cooking water, which you will then add to the sauce.

  Cook for 5/6 minutes, meanwhile…

  

• Heat another small non-stick skillet, and once hot, place the final tentacles to toast.

  Cook them 2 minutes per side, then remove them, they will be used for plating.

  

• In the smaller pot, put a tablespoon of oil and chop the other half of the onion into very small pieces.

  Let it fry for 2 minutes,

  

• Add the Carnaroli rice and stir, toast it, and you’ll see it become almost transparent.

  

• Then deglaze with the remaining white wine.

  Let the wine evaporate,

  

• Meanwhile, put the large pan back on the heat where we cooked the octopus in the sauce, and transfer all the rice into it.

  .

  

• To continue cooking, we need to add liquid, we’ll add the octopus cooking water, so the grains will absorb all its flavor. Season with salt and pepper to taste, and let cook until the rice is cooked.

• When the risotto is cooked, wait 5 minutes before serving, to let it rest.

  Place the tentacles we toasted earlier on top.

  Here is the Risotto with Octopus and its Broth ready.

  

• Clean the octopus, fill the bowl with 500 ml of water, introduce the octopus and cook for 30 Min at Varoma speed spoon.

  

• At the end of cooking, take out the octopus and keep the cooking liquid in a bowl.

  Rinse the bowl and dry it.

• Once cooled, place it on a cutting board, and detach the tentacles one by one with a knife, then cut each one in half, leaving the thinner end whole, and the thicker part into pieces.

  

• Place half an onion in the bowl and chop for 7 seconds, speed 7, then gather with the spatula, and pour in 30 g of extra virgin olive oil, flavor for 3 min at 110°F speed 1.

• Then add the octopus pieces except for the end part, which you will set aside.

  Flavor for 2 minutes, at 100°F speed spoon then deglaze with half the wine for 1 min at 100°F speed spoon without the cap.

  

• Now add the tomato sauce, rinse the bottle with a ladle of octopus cooking water, which you will then add to the sauce, and a pinch of salt and pepper.

  Cook for 6 minutes, at 100°F speed spoon.

• Heat another non-stick skillet, and once hot, place the final tentacles to toast.

  Cook them 2 minutes per side, then remove them, they will be used for plating.

  

• Now let’s prepare the risotto, cut half an onion into coarse pieces and place it in the bowl, chop for 7 seconds, speed 7, then gather with the spatula, and pour in 30 g of extra virgin olive oil, flavor for 3 min at 110°F speed 1.

  

• Add the Carnaroli rice, toast it for 2 min speed 1 at 100°F, and you’ll see it become almost transparent.

• Then deglaze with the remaining white wine, and let it go for 1 min at 100°F speed 1 without the cap.

  

• Pour 350 ml of octopus cooking water into the bowl and a pinch of salt and pepper, not much because the octopus is flavorful on its own, and cook for the time indicated on the package, minus 2 minutes, at 100°F speed 1

• When you have 2 minutes left, pour in the sauce you obtained earlier, and complete cooking for the remaining 2 min at 100°F speed 1.

• Plate the dish by placing the small tentacles you toasted in the pan on top of the risotto.

  Here is the Risotto with Octopus and its Broth ready for Bimby.